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Background. A growing body of evidence has demonstrated the multiple effects of the individual phenolic antioxidants of grapes. However, it is not clear whether grape and its derivatives exert anti-inflammatory effects. In this systematic review and meta-analysis, we sought to examine the effects of grape/grape products on inflammation and oxidative stress in adults. Methods. This study has been conducted based on the PRISMA checklist. A systematic literature search in PubMed, Scopus, ISI Web of Science, and the Cochrane Library was conducted, from inception until January 2022, to identify eligible trials. Mean differences and standard deviations were pooled using random-effects models. Results. Twenty-nine eligible trials were included. Grape and its products significantly increased the catalase activity (n = 3 studies, 64 participants; WMD = 5.49 U/mg protein, 95% CI: 4.76, 6.22; P < 0.001 ; I 2 = 0%; P-heterogeneity = 0.98), oxygen radical absorbance capacity (n = 5 studies, 206 participants; WMD = 90.06 µmol/l TE, 95% CI: 35.97, 144.15; P = 0.001 ; I 2 = 35.6%; P-heterogeneity = 0.18), and total antioxidant capacity (n = 4 studies, 224 participants; WMD = 62.48 µmol/l, 95% CI: 31.62, 93.33; P < 0.001 ; I 2 = 55.2%; P-heterogeneity = 0.08) and decreased thiobarbituric acid reactive substances levels (n = 5 studies, 153 participants; WMD = −0.17 nmol/mg, 95% CI: −0.31, −0.03; P = 0.02 ; I 2 = 34.2%; P-heterogeneity = 0.19). No significant change was observed for inflammatory markers. Conclusion. Although grape/grape products elicited increases in antioxidant agents, they had no significant effect on inflammatory factors. This may be related to the low levels of baseline inflammatory factors, as none of the included studies enrolled patients with acute inflammation. Further well-designed studies are warranted to examine grape's efficacy on inflammation and oxidative stress. [ABSTRACT FROM AUTHOR]

Significance: Hydroxycinnamic acids (HCAs) are the main phenolic acids in the western diet. Harmonizing the available information on the absorption, distribution, metabolism, and excretion (ADME) of HCAs is fundamental to unraveling the compounds responsible for their health effects. This work systematically assessed pharmacokinetics, including urinary recovery, and bioavailability of HCAs and their metabolites, based on literature reports. Recent Advances: Forty-seven intervention studies with coffee, berries, herbs, cereals, tomato, orange, grape products, and pure compounds, as well as other sources yielding HCA metabolites, were included. Up to 105 HCA metabolites were collected, mainly acyl-quinic and C6-C3 cinnamic acids. C6-C3 cinnamic acids, such as caffeic and ferulic acid, reached the highest blood concentrations (maximum plasma concentration [Cmax] = 423 nM), with time to reach Cmax (Tmax) values ranging from 2.7 to 4.2 h. These compounds were excreted in urine in higher amounts than their phenylpropanoic acid derivatives (4% and 1% of intake, respectively), but both in a lower percentage than hydroxybenzene catabolites (11%). Data accounted for 16 and 18 main urinary and blood HCA metabolites, which were moderately bioavailable in humans (collectively 25%). Critical Issues: A relevant variability emerged. It was not possible to unequivocally assess the bioavailability of HCAs from each ingested source, and data from some plant based-foods were absent or inconsistent. Future Directions: A comprehensive study investigating the ADME of HCAs derived from their most important dietary sources is urgently required. Eight key metabolites were identified and reached interesting plasma Cmax concentrations and urinary recoveries, opening up new perspectives to evaluate their bioactivity at physiological concentrations. Antioxid. Redox Signal. 40, 510–541. [ABSTRACT FROM AUTHOR]

Aspergillus carbonarius is known to produce the carcinogenic ochratoxin A (OTA) in grapes. The metabolism process before OTA biosynthesis influences the content and composition of the volatile compounds in grapes. In this study, a self-established method based on QuEChERS coupled with high-performance liquid chromatography–fluorescence detection (HPLC-FLD) was used to determine the OTA levels during a seven-day contamination period. The results showed that OTA was detected on the second day after contamination with A. carbonarius. Thus, the first day was considered as the critical sampling timepoint for analyzing the volatiles in grapes before OTA biosynthesis. Additionally, the volatile compounds in grapes were analyzed using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and dispersive liquid–liquid microextraction gas chromatography–mass spectrometry (DLLME-GC-MS). The corresponding data were evaluated via multivariate data analysis using projection methods, including PCA and OPLS-DA. The results indicated significant differences in the nine volatile compounds in grapes contaminated with A. carbonarius before OTA biosynthesis. The results of the Pearson correlation analysis showed positive correlations between ethyl acetate, styrene, 1-hexanol and OTA; (E)-2-hexenal and nerolic acid were negatively correlated with OTA. Overall, these findings provide a theoretical basis for the early prediction of OTA formation in grape and grape products using GC-MS technology. [ABSTRACT FROM AUTHOR]

The review analyzes the main publications over the past 20 years and regulatory documents on assessing the quality and authenticity of wines. The component composition of grapes and wine products made from them and the groups of compounds that determine quality characteristics and play an important role in shaping the consumer properties of wines are discussed. Examples of various approaches to the identification of markers for wine quality assessment and ways to discriminate wines by varietal and regional affiliation are given. The nature of relationships between the component composition (trace and macro elements, amino acids, and volatile compounds) and organoleptic characteristics is analyzed and the possibility of identifying patterns of influence of the chemical composition of wine on the organoleptic properties is considered. The main approaches to establishing the regional and varietal identity of wines combining the capabilities of analytical methods and statistical modeling (multiple regression analysis, general linear models, neural networks, multidimensional scaling and correspondence analysis, covariance and canonical analysis, classification methods, and machine learning) are analyzed and examples of their use in actual practice are demonstrated. [ABSTRACT FROM AUTHOR]

Alzheimer's disease (AD) is a neurodegenerative disorder characterized by the presence of aggregated amyloid-β (Aβ) peptides. Several natural compounds have been proposed against this disease and grape products are among these. However, little is known about grape juice potential. Transgenic Caenorhabditis elegans (C. elegans) strains that express human Aβ have been used as an in vivo model for AD. In this study, we have exposed CL2006 worms to nine different juices obtained from different cultivars. Cora, Bordo, Isabel, Isabel Precoce, BRS-Magna, BRS-Rubea and BRS-Violeta juices improved the behavioral phenotype (paralysis) that is caused by Aβ aggregation in the transgenic animals at the concentrations tested and no toxic effects were found. Some juices were also able to increase the worm's lifespan. We could not attribute lifespan increase and paralysis reduction with any specific compound found in the phytochemical analysis. Our data indicate that the rich constitution of the juices is responsible for attenuating the phenotype caused by Aβ aggregation in C. elegans. [ABSTRACT FROM AUTHOR]

Every activity and fruit production of viticulture farms always brings risks. It is therefore important to develop a risk management system that allows for the identification, assessment and minimization of threats to the production of grape products. The organization of such a system requires a detailed analysis and systematization of the risk factors affecting the viticulture-wine-making activity. Reducing and managing risks is possible by knowing the risk factors and the rules of behavior with the risks. Preventive measures taken to manage the risks that may arise, in addition to the protection of the grape plant, will also create the conditions for increasing the product quality and increasing the yield. The purpose of this study is to examine the different risk sources encountered in grape growing, to reveal different risk management strategies that can be carried out by growers, and to compare and evaluate these aspects of grape growing in Azerbaijan with examples from different countries. The main material of the study consists of the data obtained from FAO, The State Statistical Committee of the Republic of Azerbaijan, The Ministry of Agriculture of the Republic of Azerbaijan and the results obtained from previous researches on the subject. The collected statistical data were arranged in the form of tables and figures and interpreted by making percentage and index calculations. Risk management in grape production depends on the values, knowledge, past experience, financial obligations of the growers, and the magnitude of potential gains or losses associated with any particular risk. [ABSTRACT FROM AUTHOR]

Color is a major quality trait of rosé wines due to their packaging in clear glass bottles. This color is due to the presence of phenolic pigments extracted from grapes to wines and products of reactions taking place during the wine-making process. This study focuses on changes occurring during the alcoholic fermentation of Syrah, Grenache and Cinsault musts, which were conducted at laboratory (250 mL) and pilot (100 L) scales. The color and phenolic composition of the musts and wines were analyzed using UV-visible spectrophotometry, and metabolomics fingerprints were acquired by ultra-high performance liquid chromatography−high-resolution mass spectrometry. Untargeted metabolomics data highlighted markers of fermentation stage (must or wine) and markers related to the grape variety (e.g., anthocyanins in Syrah, hydroxycinnamates and tryptophan derivatives in Grenache, norisoprenoids released during fermentation in Cinsault). Cinsault wines contained higher molecular weight compounds possibly resulting from the oxidation of phenolics, which may contribute to their high absorbance values. [ABSTRACT FROM AUTHOR]

BACKGROUND: In current vineyards, potassium dihydrogen phosphate (KH2PO4) is a common foliar fertilizer with the lowest salt index. It is employed to improve the transportation and distribution of grape photosynthetic products, but the mechanism of its effect on fruit flavonoid synthesis is unclear. RESULTS: This study investigated the effects of foliar spraying of KH2PO4 at different developmental stages (1 week before veraison; the end of veraison (EV)) on flavonoid metabolites and related gene expression of 'Cabernet Sauvignon' grape for two consecutive vintages. High‐performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry technology was used to identify 6 flavan‐3‐ols, 11 flavonols, and 16 anthocyanins. KH2PO4 influenced anthocyanins content, especially when applied at the EV stage, the content of anthocyanins was significantly higher than that of the control. Further, quantitative polymerase chain reaction analysis showed that KH2PO4 treatment applied at the EV stage can increase the expression of anthocyanin synthesis genes and accelerate anthocyanin synthesis. In particular, the expression of VviGST in EV treatment was significantly higher than that of the control during the development process. CONCLUSION: These findings have enhanced our understanding of the effect of KH2PO4 treatment on grape flavonoids. Among them, EV treatment can significantly increase anthocyanins content. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Grapevine nutrition has been a major focus for increasing grapes quality, productivity, and the way of minimizing the gap between actual and potential grape yield. Several nutrient elements are reported to influence grapevine physiological growth, yield, and grape quality. Being a perennial crop, the vines are fertilized with organic fertilizers to ensure a supply of organic carbon, improved soil organic matter content, and enhanced soil microorganisms. Globally, fertilizers with different NPK ratios and micronutrients are used to achieve a better yield and desirable quality of grapes. The deficiency of mineral nutrients results in chlorosis and eventual necrosis of leaves, which affect vine growth, yield, and grape quality in terms of sugar and polyphenols contents, consequently compromising wine quality and other grape-derived products. Thus, the establishment of the vineyard fertilizer program should be nutrient-specific, which takes into account vineyard management strategies that influence nutrient use efficiency from fallen leaves, pruning, soil testing, plant analysis, and other factors that affect yield and quality. However, applying mineral nutrients to grapevines may interfere with the physicochemical composition of grapes and derived products. Therefore, it is important to increase productivity, improve grape quality and ensure sustainable production through an integrated approach of using organic and inorganic fertilizers. This review covers the importance of organic fertilizer, macronutrients, and micronutrients applied to the grapevines for improving productivity and quality of grapes. [ABSTRACT FROM AUTHOR]

Fungal infection of grape berries (Vitis vinifera) by Botrytis cinerea frequently coincides with harvest, impacting both the yield and quality of grape and wine products. A rapid and non-destructive method for identifying B. cinerea infection in grapes at an early stage prior to harvest is critical to manage loss. In this study, zeolitic imidazolate framework-8 (ZIF-8) crystal was applied as an absorbent material for volatile extraction from B. cinerea infected and healthy grapes in a vineyard, followed by thermal desorption gas chromatography–mass spectrometry. The performance of ZIF-8 in regard to absorbing and trapping the targeted volatiles was evaluated with a standard solution of compounds and with a whole bunch of grapes enclosed in a glass container to maintain standard sampling conditions. The results from the sampling methods were then correlated to B. cinerea infection in grapes, as measured and determined by genus-specific antigen quantification. Trace levels of targeted compounds reported as markers of grape B. cinerea infection were successfully detected with in-field sampling. The peak area counts for volatiles 3-octanone, 1-octen-3-one, 3-octanol, and 1-octen-3-ol extracted using ZIF-8 were significantly higher than values achieved using Tenax®-TA from field testing and demonstrated good correlation with B. cinerea infection severities determined by B. cinerea antigen detection. [ABSTRACT FROM AUTHOR]

Summary: Grape juice is a major source of potential health‐promoting bioactive polyphenols, especially for children and those who do not consume wine. Since the subtropical climate may negatively affect the concentrations of grape polyphenols, especially anthocyanins, elicitors such as methyl jasmonate (MeJa) could be used to promote polyphenol biosynthesis. This work aimed at investigating the impact of MeJa treatment on grape juice produced via a traditional low‐cost process from two Vitis labrusca cultivars and in two Brazilian regions. The untargeted LC–MS analytical protocol demonstrated that Isabel Precoce juices strongly benefited from MeJa treatment, especially regarding their anthocyanic profile, regardless of the cultivation region. Known MeJa markers in wine and V. vinifera grapes (flavanols, flavonols and stilbenes) in this experiment had mixed behaviours depending on the region/variety/cultivation. Moreover, it was found that all the detected hydroxycinnamates were influenced by the treatment, especially the concentration of their glucosides, which was increased. Glutathione, 2‐S‐glutathionyl caftaric acid and indole lactic acid glucoside were identified for the first time as MeJa treatment biomarkers in grape products, indicating a possible positive effect on juice antioxidant properties. [ABSTRACT FROM AUTHOR]

Biological amendments, such as arbuscular mycorrhizal (AM) fungal inoculant products, are increasingly incorporated into agricultural management plans as a way to improve plant productivity. However, the effects of mycorrhizal inoculants on plant growth are context-dependent and can vary with soil fertility and among plant cultivars. To optimize the use of mycorrhizal inoculant products on wine grapes at the nursery stage, we tested the effect of a mycorrhizal inoculant product with and without the addition of phosphorus (P) fertilizer on the growth and tissue nutrients of two popular Vitis vinifera cultivars, Merlot and Chardonnay. We rooted dormant cuttings in the following respective treatments: no AM fungal inocula or P fertilizer; AM fungal inocula; P fertilizer; and coamendment of AM fungal inocula and P fertilizer. We grew the grapevines in pots for 5 months in a greenhouse. Growth responses to treatments differed between cultivars. 'Merlot' vines had a stronger growth response to the mycorrhizal inoculant product than 'Chardonnay', especially when no P fertilizer was added. The co-amendment of AM fungi and P fertilizer resulted in larger root biomass for 'Merlot', but there was no effect of any treatment on the root biomass of 'Chardonnay'. 'Merlot' vines grown with the AM fungal inoculant product also had higher tissue P than uninoculated vines, but there was no effect of inoculation on tissue nutrients of 'Chardonnay'. This study provides evidence of grapevine cultivar-specific responses to an AM fungal inoculant product in a greenhouse, which may be useful when planning nursery management strategies for the incorporation of biological amendments into grapevine production. [ABSTRACT FROM AUTHOR]

BACKGROUND: In todays' society, the rapid development of the wine industry and the improvement of peoples' living standards make people pay more and more attention to wine grape quality. OBJECTIVE: To evaluate the wine grape varieties in Northeast Chinas' grape growing regions for better wine grape quality, we evaluated the quality of different varieties of wine grapes. METHODS: The grape varieties 'Hassan' 'Zuoshaner' 'Beibinghong' 'Zuoyouhong' 'Beta' 'Shuanghong' 'Zijingganlu' 'Cabernet Sauvignon' and 'Syrah' were planted in the grape growing area of Jilin, Northeast China, were used as the subjects of this study. The grape berries were analyzed and tested for morphological indicators, basic physicochemical indicators, color, and phenolic and aromatic composition. RESULTS: According to lab results, 'Hassan' contained the highest amount of total phenolics; 'Zuoyouhong' had the highest solids and total sugar content; 'Shuanghong' had the most elevated total acid and anthocyanin content; 'Zijngganlu' had the highest tannin content and acid fixation ratio; Seventy-one volatile compounds were detected in nine grape varieties. CONCLUSIONS: Each of the nine grape varieties has a distinctive flavor, and because of this, grape processing products with regional flavors can be created. The same offer valuable data for future scientific grape resource collection, conservation, and exploitation. [ABSTRACT FROM AUTHOR]

Polysaccharides present in grapes interact with wine sensory-active compounds (polyphenols and volatile compounds) via different mechanisms and can affect wine organoleptic qualities such as astringency, color and aroma. Studies on the role that grape polysaccharides play in wines are reviewed in this paper. First, the composition of grape polysaccharides and their changes during grape ripening, winemaking and aging are introduced. Second, different interaction mechanisms of grape polysaccharides and wine sensory-active compounds (flavanols, anthocyanins and volatiles) are introduced, and the possible effects on wine astringency, color and aroma caused by these interactions are illustrated. Finally, the control of the grape polysaccharide content in practice is discussed, including classical winemaking methods (applying different maceration enzymes, temperature control, co-fermentation, blending), modern vinification technologies (pulsed electric field, ultrasound treatment), and the development of new grape polysaccharide products. [ABSTRACT FROM AUTHOR]

Aristolochic acid is internationally recognized as a carcinogen. It has been shown that the main toxic mechanism of aristolochic acid on the liver and kidney is the induction of ROS-induced oxidative stress damage. To investigate whether proanthocyanidins (GSPE), a natural antioxidant product from grape seed extract, could antagonize AA-I-induced liver injury. Thirty-two SD rats were selected and divided into aristolochic acid exposure group (AA-I), normal control group, GSPE group and GSPE intervention group. The protective effects of GSPE on AA-I liver injury were evaluated by examining the body weight, liver index, liver function and liver pathological sections of rats. The results of body weight, liver index, liver function and liver pathological sections of rats showed that GSPE had antagonistic effects on AA-I-induced liver injury. antioxidant enzyme activity in the GSPE intervention group was significantly higher than that in the aristolochic acid group, apoptotic cells were significantly lower than that in the aristolochic acid group, protein and mRNA expression of PI3K-AKT and BCL-2 were significantly higher than that in the aristolochic acid group, BAX, The protein and mRNA expression of BAX, CASPAES-3, CASPAES-9 were significantly lower than those of the aristolochic acid group. GSPE can antagonize aristolochic acid-induced hepatotoxicity, and its mechanism of action is to antagonize aristolochic acid I-induced liver injury by inhibiting PI3K-AKT pathway-mediated hepatocyte apoptosis. [ABSTRACT FROM AUTHOR]

The experiment was conducted to study the effect of Enterococcus faecium and Lactobacillus plantarum on fermentation products of grape seed compound feed. Orthogonal design was used in the experiment, which was divided into Enterococcus faecium group, Lactobacillus plantarum group, 1∶1 Enterococcus faecium and Lactobacillus plantarum group, 2∶1 Enterococcus faecium and Lactobacillus plantarum group and 1∶2 Enterococcus faecium and Lactobacillus plantarum group were designed and fermented at 20, 25 and 30 ℃ for 24, 48, 72 and 96 h, respectively. The conventional nutrients, pH and ammonia nitrogen/total nitrogen (AN/TN) of fermentation products were determined to determine the suitable fermentation parameters. The results showed that under the same conditions, the nutrient content of 48 h fermentation sample was apparently higher than that of 24, 72 and 96 h fermentation. The acid detergent fiber (ADF) and neutral detergent fiber (NDF) content in Enterococcus faecium and Lactobacillus plantarum groups at 2∶1 were significantly lower than those in other experimental groups (P<0.05). There was no significant difference in pH value among the experimental groups (P>0.05). When the fermentation temperature was 20 ℃, crude protein and crude fat content were higher than 25 and 30 ℃ fermentation results. The study indicates that the ratio of Enterococcus faecium and Lactobacillus plantarum is 1∶2, fermentation at 20 ℃ for 48 h is suitable fermentation parameters for grape seed as main feed. [ABSTRACT FROM AUTHOR]

A novel thiolysis‐high‐performance liquid chromatography method for the quantitative determination of total proanthocyanidins and the mean degree of polymerization in grape seeds has been developed. Following thiolysis with formic acid and benzyl mercaptan, reaction products were separated and purified. Three proanthocyanidin monomers and three derivatives were obtained and their structures were identified by liquid chromatography‐mass spectrometry, FTIR spectroscopy, and NMR spectroscopy. A decomposition model of the thiolysis products and a correction formula for proanthocyanidins concentration were established. This thiolysis‐high‐performance liquid chromatography method displayed good calibration linearity (R2 > 0.999 over the concentration range 0.01 to 10 mg/mL), excellent accuracy (recoveries of 97.9–99.6%), and precision (repeatability relative standard deviations of 0.45–0.75%). This method is suitable for the quantitative analysis of proanthocyanidins in grape seed products. [ABSTRACT FROM AUTHOR]

A quest for identification of novel, safe and efficient natural compounds, as additives in the modern food and cosmetic industries, has been prompted by concerns about toxicity and side effects of synthetic products. Plant phenolic compounds are one of the most documented natural products due to their multifarious biological applications. Grape (Vitis vinifera) is an important source of phenolic compounds such as phenolic acids, tannins, quinones, coumarins and, most importantly, flavonoids/flavones. This review crisply encapsulates enzyme inhibitory activities of various grape polyphenols towards different key human-ailment-associated enzymes: xanthine oxidase (gout), tyrosinase (hyperpigmentation), α-amylase and α-glucosidase (diabetes mellitus), pancreatic lipase (obesity), cholinesterase (Alzheimer's disease), angiotensin i-converting enzymes (hypertension), α-synuclein (Parkinson's disease) and histone deacetylase (various diseases). The review also depicts the enzyme inhibitory mechanism of various grape polyphenols and briefly discusses their stature as potential therapeutic and drug development candidates. Key points: • Nineteen major bioactive polyphenols from the grape/grape products and their disease targets are presented • Sixty-two important polyphenols as enzyme inhibitors from grape/grape products are presented • A thorough description and graphical presentation of biological significance of polyphenols against various diseases [ABSTRACT FROM AUTHOR]

Bacillus spp. have been used as a biocontrol strategy to eliminate/reduce toxic fungicides in viticulture. Furthermore, the presence of fungi that are resistant to commonly used products is frequent, highlighting the need for new biocontrol strains. Aspergillus carbonarius can produce ochratoxins, including ochratoxin A (OTA), which has a regulatory maximum allowable limit for grape products. The purpose of this study was to assess the ability of four Amazonian strains of Bacillus (P1, P7, P11, and P45) to biocontrol A. carbonarius and various forms of ochratoxins in grapes. Berries treated with strain P1 presented no fungal colonies (100% reduction), while P7, P11 and P45 strains caused a reduction of 95, 95 and 61% on fungal counts, respectively. Six forms of ochratoxin were found in the grapes inoculated with A. carbonarius, including ochratoxin α, ochratoxin β, ochratoxin α methyl-ester, ochratoxin α amide, N-formyl-ochratoxin α amide, and OTA. Four of these ochratoxin forms (ochratoxin β, ochratoxin α methyl-ester, ochratoxin α amide, N-formyl-ochratoxin α amide) are reported for the first time in grapes. These ochratoxins were identified using liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (LC-QToF-MS). All Bacillus strains inhibited the synthesis of OTA, which is the most toxic form of ochratoxin. No ochratoxin form was found when P1 and P7 were used. Although some forms of ochratoxin were detected in grapes treated with Bacillus spp. P11 and P45, the levels decreased by 97%. To our knowledge, this is the first report on the inhibition of Aspergillus carbonarius-derived ochratoxin by Bacillus species. P1 strain, identified as Bacillus velezensis, was found to be the most promising for completely inhibiting fungal growth and production of all ochratoxins. [ABSTRACT FROM AUTHOR]

Anatolia, with its thousands of years of history, is the homeland and gene center of grapes. Every civilization living in this geography has included grapes and products produced from them into their culinary cultures and differentiated their culinary cultures. This difference is considered more and more attractive in terms of tourism day by day. With the changing tourism dynamics, gastronomy tourists plan their travels by following flavors. In this study, the place and importance of fox grape in the provinces located on the Middle and Eastern coastline of the Black Sea region, and its potential as a product for gastronomy tourism were discussed. Depending on the result that the interest in gastronomic tourism has increased, the study is important in terms of proposing an alternative route of gastronomic product. The theoretical background of the study is based on the theory of planned behavior. The population of the study consists of Samsun, Ordu, Giresun, Trabzon, Rize and Artvin provinces located in the Middle and Eastern coastline of the Black Sea region. Data of the study were collected by document analysis, observation and interview techniques, which are among the qualitative research methods. The research was designed as a case study. In the study, a data analysis plan was created and the data were analyzed using the descriptive analysis method. The data obtained from the study reveal that fox grape has a potential that should be evaluated for the region. Therefore, the creation of gastronomic routes to fox grape can contribute to increasing the attractiveness of the destination and improving the image of the destination, and thus to increasing the local people's quality of life. [ABSTRACT FROM AUTHOR]

[Display omitted] • Polysaccharide extracts obtained from grape and winemaking products modify wine aroma composition. • Low doses of polysaccharide extracts increase the content of volatile compounds. • Polysaccharide effect depend on its composition and molecular weight. This paper describes for the first time the use of grape derived polysaccharide extracts as potential fining agents to modulate the volatile composition of Viura white wines. Polysaccharide extracts were obtained from white grape pomace, red wine pomace, white must, red must, white wine, and lees from white wine. Except for higher alcohols, the extracts from white pomace, red pomace and white lees increased the content of most volatile compounds after one and twelve months of bottle aging. They could be used to enhance fruity and floral aromas and reduce unpleasant aromas, showing as good modulators of white wine aroma. The presence of mannoproteins, glucans, non-pectic polysaccharides, and low molecular weight polysaccharides increased the content of most volatile families. Polysaccharides of medium molecular weight showed negative correlations with volatile contents. Our results support the use of winemaking by-products to obtain valuable polysaccharides, contributing to the circular economy. [ABSTRACT FROM AUTHOR]

The research aimed to study and analyze the productive reality of a sample of 35 grape growers in Balad District- Salah al-Din Governorate for the 2019 agricultural season. For production the study variables included social variables (educational level, experience, age of the farmer) and economic variables (amount of production, cultivated area, chemical and animal sky, control materials and pesticides, number of fruit trees). The results of the analysis showed that most of the economic variables were significant, and the area variable had the greatest impact on production, as the area parameter amounted to 0.380. It was found that about 0.76 of the changes that occur to production are due to economic variables, and the optimum production volume in the farms of the research sample reached (5.01) tons / dunam in When the volume of the most profitable production reached (6.96) tons / dunam, and the results of the analysis showed that the farmers of the research sample are almost close to the stage of economic production, and the study recommended the necessity of using standard and scientific methods and standards when adding production elements and conducting an analysis of the soil to determine its need of nutrients. [ABSTRACT FROM AUTHOR]

Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini-review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. [ABSTRACT FROM AUTHOR]

Most solid waste produced by South African wineries during wine making processes includes wine filter wastes derived from perlite and Diatomaceous earth. Wine filter wastes together with grapevine pruning canes, berry skins, seeds and stalks can be used to make compost as a waste minimization and management strategy for the wine industry. The objective of the study was to investigate the feasibility of using winery solid waste and grape products on composting. Wine filter wastes together with grapevine pruning canes and berry skins, seeds and stalks were successfully used to make compost of good quality. Compost piles that had between 40% to 50% of wine filter wastes resulted in successful composting. Turning of compost heaps increased temperatures, which was a positive factor during composting. Furthermore, some compost parameters are likely to change from season to season as composting weather conditions, quantities and probably also chemical composition of wine filter wastes generated seasonally may vary. [ABSTRACT FROM AUTHOR]

Continuous fungicide spraying is required to eliminate fungal pathogens on grapes. However, this practice is associated with several risks, including contamination and environmental imbalance, as well as toxicity to operators and the induction of resistance in pathogens. In addition, a strong correlation has been reported between the presence of fungicides and the occurrence of issues during alcoholic fermentation, resulting in negative impacts on the sensory quality of the final products. Numerous studies have evaluated residue concentrations of phytosanitary products in grapes, juices, and wines, and a significant number of studies have assessed the impact of different agrochemicals on bioprocesses. However, a review compiling the key results of these studies is currently lacking. This review incorporates results obtained in the last decade from research on the presence of fungicide residues, including azoxystrobin, boscalid, captan, copper, fenhexamid, folpet, pyraclostrobin, pyrimethanil and tebuconazole, and their effects on fermentation kinetics. Practical solutions to mitigate these problems, both in vineyards and industry, are also presented and discussed. This review highlights the constant high fungicidal agent concentrations (greater than 1 or 2 mg L−1) used throughout the winemaking process, with the impact of residues being of particular concern, especially with regard to their effect on yeast activity and the fermentation process. Thus, the adoption of methodologies that allow winemakers to control and trace these residues is an important step in avoiding or reducing fermentation problems throughout the winemaking process. [ABSTRACT FROM AUTHOR]

Grape varieties are directly related to the quality and sales price of table grapes and consumed products (raisin, wine, grape juice, etc.). To satisfy the identification requirements of rapid, accurate, and nondestructive detection, an improved denoising algorithm based on ensemble empirical mode decomposition (EEMD) and discrete wavelet transform (DWT) is proposed to couple with the hyperspectral image (HSI) of grape varieties in this study. First, the hyperspectral data of grape varieties are collected by using HSI instrument, and denoised by the proposed EEMD‐DWT and other denoising algorithms. CARS‐SPA (competitive adaptive reweighed sampling coupled with successive projections algorithm) is introduced to select the effective wavelengths and a discriminative model is constructed by using support vector machine (SVM). Finally, Monte Carlo experiments verified that EEMD‐DWT was an effective and powerful spectra denoising method, and the SVM model constructed by combining with CARS‐SPA had an excellent identification accuracy (99.3125%). The results suggested that the key wavelengths selected by using CARS‐SPA and EEMD‐DWT could be an alternative to the deal with HSI, and its potential to become a method for identifying grape varieties. Practical Application: Traditional grape varieties identification methods are destructive and time consuming. Therefore, HSI technology is applied to realize fast and nondestructive identification of grape varieties in this study. The research results indicate that it is feasible to combine HSI technology with machine learning algorithm to discriminate grape varieties. It is of great significance for grape grading and the promotion of excellent varieties, and also provides reference for grape industry producers to identify grape varieties quickly and accurately. [ABSTRACT FROM AUTHOR]

Raman spectroscopy was used to monitor the enzymatic hydrolysis process of grape seed protein. The degree of hydrolysis (DH), IC50 of the ACE inhibitory activity, and peptide content of the digestive products of grape seed protein were analyzed offline. The partial least squares (PLS), interval partial least squares (IPLS), and joint interval partial least squares (Si-PLS) models of DH, IC50, and peptide content were established and the optimal pretreatment method was selected. In the optimal model, the corrected model r of the grape seed protein hydrolysis degree is 0.997, the Root Mean Square Error of Cross Validation (RMSECV) is 0.507%. The predicted model r value is 0.9932, the Root Mean Square Error of Prediction (RMSEP) is 1.15%. The corrected model r value of the IC50 is 0.9965, the RMSECV is 11.9%. The r value and RMSEP of predicted model are 0.9978 and 9.64%. The corrected model r value of the peptide content is 0.9955, the RMSECV is 12.7%, the predicted model r value is 0.9953, and the RMSEP is 15.4%. These results showed that in situ real-time monitoring of grape seed protein hydrolysis process can be achieved by Raman spectroscopy. Practical applications This study uses Raman spectroscopy method to establish the quantification of proteolysis, IC50, and peptide content of the simulated digestive products during grape seed proteolysis. Analyze the model to monitor and evaluate the target parameters during the entire grape seed proteolysis process. In situ real-time monitoring of grape seed proteolysis is of great significance to the entire grape seed active peptide industry. [ABSTRACT FROM AUTHOR]

Background: The literature showed that Grape Products Containing Polyphenols (GPCP) had anti-oxidant activity. However, the effects of GPCP on different biomarkers of oxidative stress are still controversial. In this regard, this systematic review and meta-analysis aimed to evaluate the effect of Grape Products Containing Polyphenols (GPCP) intake on oxidative stress markers.Methods: PubMed, Scopus, Web of Science, and Google Scholar data bases were searched up to August 20, 2020. A random-effects model, weighted mean difference (WMD), and 95% confidence interval (CI) were applied for data analysis. Meta-analysis was conducted over 17 eligible RCTs with a total of 633 participants. The study registration number is CRD42019116696.Results: A significant increase was observed in Total Antioxidant Capacity (TAC) (weighted mean difference (WMD) = 1.524 mmol/L, 95% confidence interval (CI): 0.83, 2.21). Intake of GPCP enhanced Superoxide Dismutase (SOD) (WMD = 0.450 mmol/L, 95% CI: 0.23, 0.66), TAC (WMD = 2.829 mmol/L, 95% CI: 0.13, 5.52), and Oxygen Radical Absorbance Capacity (ORAC) (WMD = 0.524 μmol/L, 95% CI: 0.42, 0.62) among healthy participants. Higher GPCP doses increased SOD (WMD = 0.539 U/mgHb, 95% CI: 0.24, 0.82) and ORAC (WMD = 0.377 μmol/L, 95% CI: 0.08, 0.67), whereas longer intervention periods enhanced ORAC (WMD = 0.543 μmol/L, 95% CI: 0.43, 0.64).Conclusion: GPCP intake may partly improve status of oxidative stress, but further well-designed trials are required to confirm these results. [ABSTRACT FROM AUTHOR]

The French paradox is the observation of low heart disease death rates despite high intake of cholesterol and saturated fat, possibly related to the consumption of red wine containing polyphenols. Those are also found in pomace and affect health as radical catchers inhibiting cancer, inflammations and arteriosclerosis. European cocoa regulation allows incorporating up to 40% of added foodstuffs into chocolate, so grape pomace can be used. Cocoa itself is known as a very good source of phenolic compounds, and consequently dark chocolate is considered to have similar health benefits as red wine. Milk chocolates contain only little fat-free cocoa dry matter; therefore, grape pomace is considered most beneficial here. Entire pomace or flour from seeds have been tested to evaluate technical aspects as well as the impact on chocolate properties like particle size distribution, flow properties, total phenol content, antioxidative capacity and sensory perception. Initial trials revealed that additional drying and also pre-grinding was necessary before pomace can be used as an ingredient. Various samples were produced by the coarse conching process, which uses a ball mill for size reduction below 30 µm. A difficulty arises when some tough particles slip through without being properly ground; D99-values can be used to better control this issue. Grape pomace contains almost as many polyphenols as cocoa liquor, so it can serve as a substitute. Its content and thus quality depends on gentle drying. Finally, adding, e.g., just 3.5% was able to significantly increase the polyphenol contents of milk chocolate. [ABSTRACT FROM AUTHOR]

[Objectives] This study was conducted to optimize the extraction process of luteolin, a natural product of Ternate Grape Fern Herb, so as to provide a theoretical research basis for the chemical composition, pharmacological research and preparation development of Ternate Grape Fern Herb. [Methods] The effects of four factors including ultrasonic extraction time, liquid-to-material ratio, ultrasonic extraction temperature and ethanol concentration on extraction yield of luteolin from Ternate Grape Fern Herb were investigated by the ultrasonic-assisted extraction technology, through a single-factor experiment and an orthogonal experiment based on the single-factor experiment, and the experimental data was subjected to variance analysis and SSR analysis of the significance of differences between groups by SPSS20.0 software to select the optimal extraction process conditions. [Results] The optimal extraction process conditions were as follows: ultrasonic extraction time 25 min, liquid-to-material ratio 25∶1 ml/g, ethanol volume fraction 60%, ultrasonic extraction temperature 85 ℃. [Conclusions] The results were verified, and it was determined that the ultrasonic-assisted extraction process established in this study is reasonable and reliable, and can be used for the extraction of luteolin. [ABSTRACT FROM AUTHOR]

Previous studies have suggested that grape and its products may possess blood pressure (BP)-lowering properties. Due to inconsistencies in results, we aimed to systematically examine the effect of grape products on BP by conducting a meta-analysis of randomized controlled trials (RCTs). PubMed, Scopus, Web of Science (ISI), and Cochrane Library databases were comprehensively searched until March 2020. Human clinical trials which reported the effect of grape products supplementation on systolic BP (SBP) and diastolic BP (DBP) were included. Data were pooled using a random-effects model and expressed as a weighted mean difference (WMD) with a 95% confidence interval (CI). Twenty-eight studies comprising a total of 1344 subjects were included in our meta-analysis. The overall outcome of the meta-analysis indicates that grape products consumption can significantly reduce SBP (WMD: −3.40 mmHg, 95% CI: −6.55, −0.24, p =.03, I2 = 93.4%) and DBP (WMD: −1.69 mmHg, 95% CI: −3.12, −0.27, p =.01, I2 = 80.4%). This meta-analysis found a moderate and statistically significant reduction for either SBP or DBP with grape products compared with controls. Additional high-quality studies are needed to further evaluate the causal conclusions. [ABSTRACT FROM AUTHOR]

The consumption of rosé wines has increased in the recent years, largely due to their attractive color and their simplicity, elegance, and freshness. However, rosé wines can easily oxidise, turning into an orange-brownish color, which leads its rejection by consumers. It is likely that alternatives to sulfur dioxide (SO 2) in rosé wines have not yet been studied for this reason. The current work investigates the use of a natural stilbene extract, glutathione and combinations of both as possible alternatives to SO 2 in rosé wines. The parameters selected for the evaluation of alternatives were fermentation kinetics, enological parameters related to quality, the main phenolic compounds, glutathione, grape reaction product, and amino acids and biogenic amines. Moreover, a 1H-NMR-based metabolomics study was carried out after 12 months of bottling. The results highlighted that stilbene extract inhibits malolactic fermentation, thereby preserving rosé wine quality. However, color-related parameters, phenolic compounds (malvidin 3-glucoside, caftaric and ferulic acids), glutathione, grape reaction product and amino acids were only slightly affected by the treatments. The 1H NMR targeted metabolomic study indicated that the stilbene treatment significantly affected the contents of threonine, myo-inositol, choline, arabinose and methanol in comparison to SO 2 wines. The use of glutathione did not improve the quality of the rosé wines in any case (alone or in combination with the stilbene extract). We can conclude that stilbenes could be an alternative to SO 2 to preserve the quality of rosé wines. • Stilbene extract inhibits malolactic fermentation in rosé wines. • Stilbene extract preserved the quality of rosé almost as SO 2 did. • The use of glutathione did not improve the quality of the rosé wines. • ST99 is proposed as a safe and suitable alternative to SO 2 in rosé wines. [ABSTRACT FROM AUTHOR]

• Empowers novice farmers with deep learning and augmented reality for grape berry thinning. • Tested across the full growth cycle in an actual table grape field. • The system elevates product quality by 8.18 % compared to skilled farmers. Berry thinning is a crucial process in table grape cultivation. Such visual features as bunch compactness, bunch form, and berry size are important factors affecting market value. Moreover, sufficient space for each berry to grow also largely influences the final product's quality, such as the sugar concentration. Berry thinning requires professional skills, and it is usually accomplished only by experienced farmers. Furthermore, the appropriate period for berry thinning is limited to two weeks; hence, berry-thinning tasks have led to a bottleneck in terms of increasing the yield of table grape products. This paper addresses the aforementioned issue by proposing a system for empowering unskilled farmers to begin berry thinning without in-person coaching from expert farmers. The proposed system employs a deep neural network model to learn the knowledge required for identifying berries to be removed, and it uses augmented reality technology to display instructions based on this knowledge to naïve farmers through smart glasses. The proposed system was validated throughout the entire growing season in a real table grape field in Yamanashi Prefecture, Japan. It was confirmed that unskilled farmers can execute berry-thinning tasks immediately without training. Furthermore, they can become familiar with the proposed system quickly. The grape products from unskilled farmers who used the proposed system also had an 8.18 % higher average quality score than those from the skilled farmers. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a mycotoxin found in grape products and oxidative stress has been reported as an important mechanism involved in its toxicity, classified as possible carcinogenic to humans. Conversely, phenolics are known bioactive compounds in grapes and display great antioxidant properties. However, the biological effects of the concomitant presence of phenolic compounds and OTA remains unclear. The aim of this study was to evaluate, for the first time, the effect of OTA presence in Cabernet Sauvignon wine on antioxidant activity in vitro and on oxidative stress markers in vivo. In addition, the phenolic composition of wine was evaluated by LC-DAD-MS/MS. In vitro assays were based on spectrophotometric methods, while in vivo assays were performed evaluating oxidative stress markers in the nematode Caenorhabditis elegans, an alternative model to animal testing. A total of 23 phenolic compounds were identified in the Cabernet sauvignon red wine, including the anthocyanins delphinidin-3-O-glicoside and malvidin-3-O-glicoside, the flavonol quercetin-3-O-glucuronide and the phenolic acids caffeic, verbascoside and caftaric. Trans-resveratrol and trans-piceid were the only stilbenes found in the samples. OTA presence in the red wine was accompanied by reduction in GSH content and increase in hydroxyl radical generation in vitro. The presence of OTA in wine also increased lipoperoxidation and induced overexpression of the antioxidant enzymes superoxide dismutase and catalase in vivo. This study demonstrates that OTA presence in red wine can reduce its antioxidant potential in vitro and induces oxidative stress in vivo, without affecting the phenolic compounds levels in the samples. Thus, this work provides insights into the negative effects of the presence of OTA in wine, not only by its known toxicity, but also by prejudicing the antioxidant potential of wine. It is important to be aware of these effects when developing a complete description of OTA toxicity in humans. [ABSTRACT FROM AUTHOR]

In the 21st century, geographic information systems (GIS) have become one of the leading technologies in different sectors for development and planning, particularly in modern agricultural management. Moreover, recent advances in GIS tools and methods have helped decision-makers as well as farmers to find optimal sites for production of different crops. The cultivation of vineyards and grapes is one of the most important agricultural activities in the Al-Sweidaa governorate—Syria, which has been suffering from a decrease in annual productivity in conjunction with an increase in the annual demand for grapes and wine products, particularly in recent decades. Therefore, the aim of this research was to establish a new method for analyzing the optimum regions for economic viticulture production in the Western Slopes of Jabal Al Arab in the Al-Sweidaa governorate by using multi-criteria evaluation (MCE). To this end, a field survey was conducted and a soil sample was collected for physical and chemically analysis, and a 1984–2014 MRm.30-meter resolution dataset of climatic variables for the Al-Sweidaa governorate was set up as well. The results show that suitable areas are concentrated in the higher part of the study area (the eastern part) where climate and soil are favourable, and did not show any relevant limitations. Conversely, the lower part of the study area (the western) has unfavourable climate and soil chemical and physical fertility; therefore grape production is only possible if irrigation is applied and the fertility properties of the soil are improved, particularly the percentage of organic matter and the soil texture. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the levels of the most potent precursors of advanced glycation end products (AGEs) in some high‐sugar containing Turkish traditional foods and investigated the effects of sugar content on the formation of AGE precursors. The amounts of glyoxal (GO) and methylglyoxal (MGO) were determined by HPLC using pre‐column derivatization. When we evaluated GO and MGO results, GO and MGO values ranged from 99.8 to 223.3, and from 53.2 to 8,773.7 µg/100 g, respectively. GO and MGO may be formed by Maillard reactions as well as caramelization reactions. Products made with red fruits contained low MGO amounts. Thus, traditional foods containing red fruit may prevent the formation of GO and MGO. In general, we concluded that foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol. Further studies are needed to support these results. Practical applications: Fruit‐based and heat‐treated traditional foods examined in this study contain high amounts of sugar. The precursors of advanced glycation end products, glyoxal (GO), and methylglyoxal (MGO) may be formed by the Maillard reactions as well as the caramelization reaction in the examined samples. Pestil, sausage, and molasses are products that can be stored for a long time. Therefore, longer storage may also contribute to the increasing amount of GO and MGO. Products made from red fruits contain high amounts of anthocyanins, whereas products made with grape contain high amounts of resveratrol. Products made with red fruits contain low amounts of MGO. In general, foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol. [ABSTRACT FROM AUTHOR]

Fruits and vegetables by products enrich from functional components such as dietary fiber and protein. This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product. [ABSTRACT FROM AUTHOR]

The primary objective of this study was to assess the changes on phenolic composition and AC (antioxidant capacity) of white grape and its winemaking product, during in vitro gastrointestinal (GI) digestion. Phenolic compounds were evaluated by HPLC-MS/MS. The AC was measured by in vitro (FRAP, ABTS and DPPH) and cellular (Caco-2 cells) assays. Digestion had a reducing effect on phenolic content, being only 31% and 67% of native polyphenols from grapes and wines, respectively, potentially bioaccessible. At same polyphenol concentration, cellular AC of nondigested and digested foods was the same, indicating that changes in phenolic profile did not modify the bioactivity. Phenolic acids, in addition to quercetin, were the most resistant polyphenols to digestion, and would be the most relevant to explain the biological activity of digested foods. Results indicate that the changes occurred in the native phenolic profile of foods as a consequence of GI digestion, do not modify the bioactivity of white grapes and wines. Unlabelled Image • Winemaking processing modifies the phenolic profile of grapes • Digestion reduced the phenolic content and in vitro antioxidant capacity of white grapes and wines • < 67% of native polyphenols were bioaccessible and biologically active • Phenolic acids were among the most resistant polyphenols to gastrointestinal digestion • Digestion and winemaking modify the native polyphenols, but do not modify their bioactivity at same phenolic concentration [ABSTRACT FROM AUTHOR]

• Tularemia can be transmitted through the ingestion of contaminated grape products. • F. tularensis can be introduced into the food chain via mechanical harvesting of grapes and presumably infected rodents. • The clinical course of tularemia can be unexpectedly long and require long antibiotic treatment durations. Tularemia is caused by Francisella tularensis and can occasionally establish foodborne transmission. Patients were identified by active case detection through contact with the treating physicians and consent for publication was obtained. Clinical data were accumulated through a review of the patient charts. Serology, culture, and PCR methods were performed for confirmation of the diagnosis. A 46-year-old patient was hospitalised in the University Hospital Frankfurt (a tertiary care hospital) for pharyngitis and cervical lymphadenitis with abscess. A diagnosis of tularemia was made serologically, but treatment with ciprofloxacin initially failed. F. tularensis was detected in pus from the lymph node using a specific real-time PCR. The use of RD1 PCR led to the identification of the subspecies holarctica. Antibiotic therapy with high-dose ciprofloxacin and gentamicin was administered and was subsequently changed to ciprofloxacin and rifampicin. During a must-tasting, five other individuals became infected with tularemia by ingestion of contaminated must. All patients required treatment durations of more than 14 days. Mechanically harvested agricultural products, such as wine must, can be a source of infection, probably due to contamination with animal carcasses. The clinical course of tularemia can be complicated and prolonged and requires differentiated antibiotic treatment. [ABSTRACT FROM AUTHOR]

Pesticide residues in grapes could be transferred to fermentation system during the wine-making process, which may interfere the normal proliferation of Saccharomyces cerevisiae and subsequently affect the safety and quality of wine products. However, the interaction between pesticides and Saccharomyces cerevisiae is still poorly understood. Herein, the fate, distribution and interaction effect with Saccharomyces cerevisiae of five commonly-used pesticides during the wine-making process were evaluated. The five pesticides exerted varied inhibition on the proliferation of Saccharomyces cerevisiae , and the order of inhibition intensity was difenoconazole > tebuconazole > pyraclostrobin > azoxystrobin > thiamethoxam. Compared with the other three pesticides, triazole fungicides difenoconazole and tebuconazole showed stronger inhibition and played a major role in binary exposure. The mode of action, lipophilicity and exposure concentration were important factors in the inhibition of pesticides. Saccharomyces cerevisiae had no obvious impacts on the degradation of target pesticides in the simulated fermentation experiment. However, the levels of target pesticides and their metabolite were significantly reduced during the wine-making process, with the processing factors ranged from 0.030 to 0.236 (or 0.032 to 0.257) during spontaneous (or inoculated) wine-making process. As a result, these pesticides were significantly enriched in the pomace and lees, and showed a positive correlation (R2 ≥ 0.536, n = 12, P < 0.05) between the hydrophobicity of pesticides and distribution coefficients in the solid-liquid distribution system. The findings provide important information for rational selection of pesticides on wine grapes and facilitate more accurate risk assessments of pesticides for grape processing products. [Display omitted] • Difenoconazole and tebuconazole strongly inhibited on Saccharomyces cerevisiae. • Action mode, lipophilicity and concentration were key factors in inhibition of pesticide. • Five pesticide residues were obviously reduced in wine after wine-making process. • Lipophilic pesticides tended to be enriched in the pomace and lees. [ABSTRACT FROM AUTHOR]

Traditional skill scores (e.g., the threat score) used in the high-resolution verification of precipitation are affected by a "double penalty" caused by slight spatial or temporal displacements, which can lead to misleading evaluations. The fractions skill score (FSS) is a popular spatial verificaiton measure that can be used to solve these problems. It can determine useful and skillful scores by neighborhood analysis, which can be used to monitor the performance of operational forecasts. However, the FSS provides different scores at each spatial scale and it is difficult to obtain a definite score for the assessment of precipitation to analyze the temporal variabilities of daily forecasts. We previously reported a modified FSS assessment method and showed that a particular analysis scale had a significant advantage in the verification of operational forecasts of precipitation. To compensate for the lack of artificial definition in the analysis scale, we report here a new integrated score that satisfies a Gaussian weight function to average the FSS over all scales. We describe the advantages of the new score in the verification of forecasts of daily and hourly precipitation, taking forecast products from the GRAPES regional model and quantitative precipitation estimation products from the National Meteorological Information Center during June and July 2017 and investigating the differences between these results and those obtained with the traditional category score. We found that a value of 0.5 can be used as a standard for the skillful FSS in the forecast of heavy rainfall. The integrated score can maintain all the advantages seen in previous studies in the verification of daily and hourly precipitation and show excellent application prospects. The long-term verification including different seasons also find that the score can effectively improve the identification characteristics of the assessment. [ABSTRACT FROM AUTHOR]

In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%–90%), anthocyanin (29%–35%), and phenolic (23%–30%) content was observed during storage. The free radical‐scavenging activity (DPPH−), ferric reducing antioxidant power (FRAP), and β‐carotene‐linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical‐neutralizing activity, especially as determined by the DPPH method with EC50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products. [ABSTRACT FROM AUTHOR]

Triple-Negative Breast Cancers (TNBCs) are the most difficult to treat subtype of breast cancer and are often associated with high nuclear expression of Snail and Cathepsin L (Cat L) protease. We have previously shown that Snail can increase Cat L expression/activity in prostate and breast cancer cells. This study investigated the role of CUX1 (a downstream substrate of Cat L) in TNBC. We showed that Cat L and CUX1 were highly expressed in TNBC patient tissue/cell lines, as compared to ER-positive samples, using cBioportal data and western blot/zymography analyses. Additionally, luciferase reporter and chromatin immunoprecipitation assays showed that CUX1 directly bound to estrogen receptor-alpha (ER-α) promoter in MDA-MB-468, a representative TNBC cell line, and that CUX1 siRNA could restore ER-α transcription and protein expression. Furthermore, Snail and CUX1 expression in various TNBC cell lines was inhibited by muscadine grape skin extract (MSKE, a natural grape product rich in anthocyanins) or Cat L inhibitor (Z-FY-CHO) leading to decreased cell invasion and migration. MSKE decreased cell viability and increased expression of apoptotic markers in MDA-MB-468 cells, with no effect on non-tumorigenic MCF10A cells. MSKE also decreased CUX1 binding to ER-α promoter and restored ER-α expression in TNBC cells, while both MSKE and CUX1 siRNA restored sensitivity to estradiol and 4-hydoxytamoxifen as shown by increased cell viability. Therefore, CUX1 activated by Snail-Cat L signaling may contribute to TNBC via ER-α repression, and may be a viable target for TNBC using natural products such as MSKE that targets cancer and not normal cells. [ABSTRACT FROM AUTHOR]

Highlights • Odour active compounds in traditional balsamic and balsamic vinegars of Modena were elucidated. • Lower values for sweet category in balsamic vinegars. • Lower values for miscellaneous and chemical categories in traditional balsamic ones. • Both types of vinegars were differentiated according to olfactometric data. Abstract Odour-active compounds in three traditional balsamic vinegars from Modena (TB) and seven balsamic vinegars from Modena (PGI) were determined by gas chromatography-olfactometry (GC-O) using frequency of detection methodology (modified frequency, MF, %). The main odour compounds (mean MF > 60%) were 2,3-butanedione (75%), acetic acid (70%), furan-2-carbaldehyde (62%), 1-(furan-2-yl)ethanone (62%), 2-methylpropanoic acid (66%), butanoic acid (78%), 3-methylbutanoic acid (83%), 2-phenylethyl acetate (65%), 2-hydroxy-3-methylcyclopent-2-en-1-one (61%), 2-phenylethan-1-ol (84%), 3-hydroxy-2-methylpyran-4-one (60%), (5-formylfuran-2-yl)methyl acetate (68%), 2-phenylacetic acid (69%) and 4-hydroxy-3-methoxybenzaldehyde (86%). All odour impact compounds were grouped into 7 categories according to their aromatic character: cheesy-butter-lactic, sweet, flower, empyreumatic, fruity, chemical and miscellaneous. Balsamic vinegars from Modena showed lower values for the sweet category whereas for the miscellaneous and chemical categories they exhibited higher values than those found in traditional balsamic vinegars from Modena. A principal component analysis showed that both types of vinegars from Modena could be clearly differentiated based on olfactometric data. [ABSTRACT FROM AUTHOR]